Prawn in Thai Chilli Sauce

Prawn in Thai Chilli Sauce

This very simple stir fry can be made in minutes and makes an excellent starter. I serve it with toothpicks and friends love to lick off the excess sauce in the dish once the prawns are over.

Serves 2

Ideal for a rainy day!



200 gm shrimp  marinated for half an hour

Tablespoons peanut or vegetable oil

Dry red chilies chopped finely

6-7 Cloves finely chopped garlic

1 Small red onion

1/4 Teaspoon Thai shrimp paste (Available at a specialty/gourmet food store

1/4 Teaspoon ginger paste

50 gm green beans

spring onions for garnish

For the marinade

1/4 Teaspoon salt

1/4 Teaspoon sugar

2 Teaspoons light soya sauce (Kikkoman is best, but any other brand will do too)

1 Teaspoon red chili paste

2 Teaspoon Ketchup

1 Teaspoon Oyster mushroom sauce

1 Teaspoon vinegar


Heat the oil, add all the ingredients except beans, prawns and spring onions. Saute for 2 mins till the smell of raw shrimp paste has left the wok. Now add green beans and cook till half done. Add the prawns and cook till tender. Do not over cook the prawns, this should take 4-5 mins on a low flame. Lastly add spring onions and serve hot.

Vegetarians could make this using deep fried firm tofu cut into cubes. Skip the marination and add all the ingredients to the oil and stir fry on medium heat adding the fried tofu and spring onions last.


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